This recipe comes from Charlotte (from the Paris team) whose Mum was kind enough to share it with us. It's a traditional cake recipe from the mountain range of France, and it's light, airy and melts in your mouth. Charlotte's Mum says it's like "biting into a cloud" and that it goes perfectly with a hot chocolate on a cosy Sunday indoors*.
*Okay, well she actually said that bit in French, but we've taken the liberty of translating it for you.
So here goes... happy baking!
You will need:
- A bundt cake tin, 8" in diameter - 150g of caster sugar - 60g cornstarch - 40g all-purpose flour - 4 medium-sized eggs - 1 teaspoon of vanilla essence - A pinch of salt
And here's what you need to do:
- Preheat the oven to 190°C and grease the cake tin.
- Separate the whites from the yolks of the eggs. Whisk the yolks with the sugar until white and fluffy. Gradually add the flour, cornstarch and vanilla.
- Beat the egg whites and add a pinch of salt. Slowly add the whites to the main mixture and stir until all ingredients are combined.
- Pour batter into your cake tin and bake for about 30 minutes. When baked, cake will spring back when touched lightly.
- Allow to cool in the tin at room temperature.
- Make a hot chocolate, get cosy and enjoy!